Sesame Whole Wheat Bread Recipe
Ingredients
| Warm water | 1/2 Cup (16 tbs) | |
| Honey | 1 Teaspoon | |
| 2 (1/4-oz.) pkgs. active dry yeast (2 tablespoons) | ||
| Milk | 2 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| 4-1/2 to 5 cups whole-wheat flour | ||
| Milk | 1/4 Cup (16 tbs) | |
| Sesame seeds | 1/4 Cup (16 tbs) | |
Directions
Pour 1/2 cup warm water into a small bowl; stir in honey and yeast until dissolved.
Set aside until foamy, about 15 minutes.
Heat 2 cups milk in a small saucepan until bubbles form around edge of pan; pour milk into a large bowl.
Add brown sugar, butter or margarine and salt.
Cool to 105F (40C) or until a few drops on your wrist feel warm.
Stir in yeast mixture.
Add 2 cups bread flour or all-purpose flour and 1 cup whole-wheat flour; beat until smooth.
Cover with a dry cloth.
Set aside 20 minutes.
Add remaining whole-wheat flour, 1/2 cup at a time, until dough pulls away from side of bowl.
Turn out on a lightly floured board.
Knead dough, adding flour as necessary, until smooth and elastic.
Clean and grease bowl.
Place dough in bowl, turning to grease all sides.
Cover with a dry cloth.
Let rise in a warm place until doubled in size, about 2 hours.
Punch down dough by pushing your fist into center; pull edges of dough over center.
Turn out dough on a lightly floured surface.
Knead 5 times.
Divide dough in half.
Grease 2 (9" x 5") loaf pans.
Shape each dough half into a loaf.
Place in greased pans.
In a small bowl, beat egg with 1/4 cup milk; brush loaves with egg mixture.
Sprinkle generously with sesame seeds; press seeds into dough.
Cover with a dry cloth.
Let rise until light, about 45 minutes.
Preheat oven to 375F (190C).
Bake until browned and loaves sound hollow when tapped with your fingers, 30 to 35 minutes.
Immediately remove from pans.
Cool on a rack.
Set aside until foamy, about 15 minutes.
Heat 2 cups milk in a small saucepan until bubbles form around edge of pan; pour milk into a large bowl.
Add brown sugar, butter or margarine and salt.
Cool to 105F (40C) or until a few drops on your wrist feel warm.
Stir in yeast mixture.
Add 2 cups bread flour or all-purpose flour and 1 cup whole-wheat flour; beat until smooth.
Cover with a dry cloth.
Set aside 20 minutes.
Add remaining whole-wheat flour, 1/2 cup at a time, until dough pulls away from side of bowl.
Turn out on a lightly floured board.
Knead dough, adding flour as necessary, until smooth and elastic.
Clean and grease bowl.
Place dough in bowl, turning to grease all sides.
Cover with a dry cloth.
Let rise in a warm place until doubled in size, about 2 hours.
Punch down dough by pushing your fist into center; pull edges of dough over center.
Turn out dough on a lightly floured surface.
Knead 5 times.
Divide dough in half.
Grease 2 (9" x 5") loaf pans.
Shape each dough half into a loaf.
Place in greased pans.
In a small bowl, beat egg with 1/4 cup milk; brush loaves with egg mixture.
Sprinkle generously with sesame seeds; press seeds into dough.
Cover with a dry cloth.
Let rise until light, about 45 minutes.
Preheat oven to 375F (190C).
Bake until browned and loaves sound hollow when tapped with your fingers, 30 to 35 minutes.
Immediately remove from pans.
Cool on a rack.
Chef
